The Great Australian Bake Off

Cranberries and pistachios are joined by white chocolate topping in this festive biscotti.


  • 2 eggs

  • ¼ cup light olive oil

  • ¾ cup caster sugar

  • 2 tsp vanilla essence

  • ½ tsp almond essence

  • 1 cup dried cranberries

  • 1 cup pistachio nuts

  • 1 ¾ cups plain flour

  • Zest 1 orange

  • ¼ tsp salt

  • 1tsp baking powder

  • 300g white chocolate melts

  • 200g dark chocolate melts


  • 1.

    Preheat oven to 160°C.

  • 2.

    In a mixer, place eggs, sugar, oil, vanilla and almond essence and mix well.

  • 3.

    Add cranberries and nuts to mixture.

  • 4.

    Combine flour, salt and baking powder and gradually fold into egg mixture.

  • 5.

    Divide dough in half and form two logs (30x5cm) on a baking tray lined with baking paper.

  • 6.

    Bake for 35 minutes or until logs are light brown. Set aside to cool for 10 minutes.

  • 7.

    Cut logs diagonally into 1.5cm thick slices and lay on sides on lined baking trays. Bake for 10 minutes each side and allow to cool for 20 minutes.

  • 8.

    Place white chocolate into mug and microwave in 30-second intervals until melted. Repeat with dark chocolate.

  • 9.

    Dip one end into white chocolate, pipe dark chocolate and run a toothpick down the middle.

  • 10.

    Place on baking tray to set.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 348kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 37g
  • Sugar 29g
  • Sodium 155mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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